Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/85501
Type: Artigo de periódico
Title: Analysis Of Volatile Compounds In Capsicum Spp. By Headspace Solid-phase Microextraction And Gc × Gc-tofms
Author: Bogusz Junior S.
Marco P.H.
Valderrama P.
Damasceno F.C.
Aranda M.S.
Zini C.A.
Caramao E.B.
Tavares Melo A.M.
Filho J.T.
Godoy H.T.
Abstract: A suitable method based on headspace solid-phase microextraction (HS-SPME), comprehensive two-dimensional gas chromatography, with a time-of-flight mass spectrometry detector (GC × GC-TOFMS) and a chemometric approach was used aimed at the investigation of the volatile fraction of Brazilian Capsicum peppers: malagueta (C. frutescens), dedo-de-moça (C. baccatum) and murupi (C. chinense). A total of 184 volatiles compounds were identified in the three pepper samples and 123 of these compounds were described in Brazilian peppers for the first time. In addition, during Brazilian chili pepper maturation, as the maturation time increases, it was noted that the majority of volatile compounds responsible for green odor notes disappeared being replaced by others with fruity notes. Chemometric analysis (PCA) was able to separate samples according to their constituents, where malagueta was characterized by branched esters, murupi by terpenes and dedo-de-moça by the presence of aldehydes and terpenes. This journal is
Editor: Royal Society of Chemistry
Rights: aberto
Identifier DOI: 10.1039/c4ay01455c
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-84920287405&partnerID=40&md5=22dde44c3f7552861e386c58f6892cde
Date Issue: 2015
Appears in Collections:Unicamp - Artigos e Outros Documentos

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